No biggy, right? Wrong. Meat is excruciatingly expensive here in Switzerland. However, with a stroke of luck (more specifically, a ‘50% off’ sticker), I walked out of the supermarket with a kilo of pork under my arm and a plethora of recipes running through my head.
Simple Sesame-Soy Stirfry
~ Serves 2 ~
~ Serves 2 ~
· Pork (200g, diced)
· Celery
· Carrot
· Onion
· Soy sauce
· Sesame oil
· Rice
Method:
1. Cook rice (according to instructions on packet). Personally, I like a drizzle of sesame oil in mine.
2. Throw pork and veggies in a wok on high heat. Add a pinch of salt and pepper.
3. Stirfry until pork is cooked through. Drizzle with sesame oil and soy sauce, mix well.
4. Serve with rice and enjoy! Told you it was simple.
This next one is from my mother – with a few of my own improvisations, of course. I hope I’ve done her recipe justice! Although I could not smell the end result due to my blocked nose, my roommate assured me (between burning mouthfuls and exclamations of “très bon!” and “c’est vraiment delicieux!”) that it smelled just fine.
Pork Roast, Sunday-Style
(and ‘every night for the rest of the week’-style)
~ Serves 4 ~
(and ‘every night for the rest of the week’-style)
~ Serves 4 ~
You’ll need:
· Pork (500g)· Onion (2)
· Carrot (2)
· Pumpkin (500g)
· Potato (4 medium)
· Tomato (2, or a handful of the cherry variety)
· Zucchini (1)
To prepare/cook:
1. Preheat oven to 200ᵒC
1. Preheat oven to 200ᵒC2. Dice all ingredients into 2cm x 2cm ‘cubes’
3. Put everything in a large freezer/clean plastic bag
4. Add a drizzle of oil, salt and pepper (and herbs as you wish)
5. Shake (gently), mix (thoroughly)
6. Pour into a baking tray/dish, cover with foil
7. Cook at 200ᵒC for around 60 minutes. When the meat is cooked through, your roast is ready!
Bon appétit!
